Greek salad has intense flavors and is perfect for summer – 01/15/2024 – Marcão’s Recipes
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When I went to Greece, in the early 2000s, I was told that the Greeks ate more cheese than any other people – in per capita consumption, surpassing France, Switzerland and Italy.
More recent figures do not confirm this claim, but it is a fact that Greece eats a lot of cheese. Almost six times more than Brazil. Greeks even add cheese to salads, which makes the salad concept much more interesting.
The classic Greek salad has a nice chunk of feta cheese. Feta, Greece’s most famous cheese, is made with sheep’s or goat’s milk, sometimes a mixture of the two. Here in Brazil, some brands make a similar cheese with cow’s milk.
It is a white cheese, fresh, but salty and pressed into a compact block that crumbles easily. There is no exact substitute for feta, which is not exactly easy to find. Some semi-maturing cheeses from Minas Gerais, however, do a good job of adding texture and salt. I think this type of degeneration of recipes is valid – go ahead and be happy.
The remaining ingredients of the salad are vegetables (tomato, cucumber, pepper and onion), oregano, olives and olive oil. A lot of olive oil.
Tomatoes set the tone for the flavor, and summer is the time when they are at their ripest and most flavorful. And the Greek salad is perfect for summer, so enjoy it.
Onions, cucumbers and peppers can be a little indigestible when raw. The measurements proposed in the recipe are just suggestions, feel free to vary the proportion according to your taste and sensitivity (I, for example, “talk” with the cucumber, but I have no problems with the other two).
To soften the cucumber, remove the skin and seeds. Choose red onion that is less pungent, and soak it in cold water for half an hour before using.
As for the pepper, remove the inner white skin, which is bitter. You can also remove the skin with a vegetable peeler.
If you are going to follow the Greek recipe exactly, you must use kalamata olives. I find it excessively precious. Use pitted black olives – you don’t want to break your guests’ teeth, do you?
Be careful with the salt: both the cheese and the olives are very salty. Season only at the end, if necessary.
Finally, Greek salad is not called “simply salad” in Greece. The original name of the recipe is horiatiki salata, or rather, χωριάτικη σαλάτα. It means “country salad”.
GREEK SALAD
Performance: 4 servings
Difficulty: easy
Ingredients
- 6 ripe tomatoes, cut into half moons
- ½ cucumber, peeled and seeded, sliced
- ½ red onion, sliced
- ½ green pepper, thinly sliced
- 4 slices of feta cheese
- 4 tablespoons pitted black olives
- Olive oil, oregano and salt to taste.
Way of doing
- In a salad bowl, mix the vegetables and seasonings. Serve with cheese on top.
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